Flaky Tomato Brunch Casserole

  • 10 minutes
  • 30-35 minutes
  • 4
Flaky Tomato Brunch Casserole
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A flaky casserole that tastes like a moment 

There’s something about this flaky croissant casserole with SAVOURA grenhouse-grown tomatoes that turns a meal into a memory. The buttery layers, the burst of warm cherry tomatoes, the freshness of Gourma herbs… every bite brings comfort and a touch of indulgence. 

Made the night before, it bakes as the house gently wakes, filling the kitchen with aromas that promise a moment worth savouring. This is what our Story of Flavour is all about: simple, honest ingredients from here coming together to create warm, shared experiences. 

Serve it on a regular morning or during the most festive days of the year, this recipe always delivers. Generous, inviting, and wonderfully comforting. 

Ingredients

  • 4 croissants (ideally day-old), torn into pieces 
  • 3 cups SAVOURA cherry tomatoes 
  • 2 cups milk 
  • 6 eggs 
  • 3 tbsp tomato pesto 
  • 2 tbsp olive oil 
  • 2 tbsp fresh Gourma herbs (basil, oregano, flat-leaf parsley) 
  • Salt and pepper 
  • Balsamic glaze, for serving 

Preparation

  1. Prepare the flaky base
    Tear the croissants into pieces and place them in a large bowl. Spread them out so they can fully absorb the custard mixture. 
  2. Mix the custard
    Whisk the eggs with the milk. Season with salt and pepper, then add the tomato pesto. Whisk until smooth. 
  3. Assemble the casserole
    Pour the custard over the croissants and allow them to soak for a few minutes. Add the SAVOURA cherry tomatoes and the fresh Gourma herbs. Fold gently to keep the croissants light and flaky. 
  4. Bake
    Transfer the mixture to a lightly oiled baking dish. Drizzle with olive oil. Bake for 30 to 35 minutes at 375 °F (190 °C), until golden and set. 
  5. Serve
    Add a drizzle of balsamic glaze just before serving. Enjoy warm. 

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